Cauliflower tempura
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- A challenge
- Serves 6
Skip to ingredients
- 1 small cauliflowercut into medium-size florets
- 100g plain flour
- 2 eggsseparated
- 2 tbsp vegetable oil
- vegetable oilfor deep frying
Nutrition: per serving
- kcal253
- fat19g
- saturates2.4g
- carbs15g
- sugars2.3g
- fibre2g
- protein7g
- salt0.09glow
Method
step 1
Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
step 2
Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
step 3
Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
